Frist of all, most chefs and cooks I know find a customer who orders off-menu to be a compliment. As long as what you're ordering doesn't use anything weird that hasn't been prepped for the day, what you're doing is effectively saying to the kitchen staff, "I know you're good enough to meet my demanding tastes."
Besides, you're not asking them for a special favor; you're paying them for it. Makes things a little different. Just don't get snobbish about it, and be sure to thank your waitstaff and your kitchen staff for the work they do on your behalf--tip well, in other words--and you'll find your regular restaurants look forward to your patronage. |
